Name: Stuffed Eight-Jewel Mushrooms
Cuisine: Hakka
Ingredients: ½ teaspoon salt; ¼ cup bamboo shoots, cut into ⅛-inch dice; 3 fresh water chestnuts, peeled, washed, and cut into ⅛-inch dice; 1 teaspoon sugar; 2½ tablespoons cornstarch; 1 medium egg white, beaten; 1 teaspoon light soy sauce; Pinch of white pepper; 1 teaspoon sesame oil; 1 ounce fresh chicken fat, or 2 tablespoons peanut oil (chicken fat is much preferred for its taste); 24 Chinese mushrooms, about 1½ inches in diameter, soaked for 30 minutes, washed, squeezed dry, with stems removed; 2 tablespoons dried shrimp, soaked for 30 minutes in hot water, drained, and minced; ¼ teaspoon salt; 1½ tablespoons tapioca flour; ¾-pound fresh pork butt; 3 scallions, washed, dried, with both ends trimmed, and finely sliced; 2 teaspoons dark soy sauce; 1 slice ginger, ½ inch thick; 2 scallions, washed, dried, with both ends trimmed, and cut into thirds

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The name of this Hakka preparation, Eight-Jewel, refers to the many tastes included in it. But the words baht bo also mean “eight sons,” which to the Hakka is an important message indeed, for sons carry the family name and take over family businesses. The Hakka do not have a dish called Eight Daughters. I wonder why?

Ingredients

¾-pound fresh pork butt

Asia
China
Guangdong Province
Cantonese
Main course
Starter

Method

Grind the pork, then mix with the ingredients for the pork filling. Refrigerate for 2 hours.
Place the mushrooms in a heatproof dish. Add the salt, sugar, and soy sauce and toss with the mushrooms.
On top of the mushrooms place the scallions, chicken fat, and ginger. In a steamer, steam them for 30 minutes, then set

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Stuffed Eight-Jewel Mushrooms

Baht Bo Yung Dung Gu

Ingredients

Method

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